I am so happy to be part of the celebration and look forward to hearing all about beautiful baby Violet and her debut on December 7th:)

I know that Meaghan is as crazy about cookies (and other treats) on-a-stick as I am, so I thought this would be the perfect sweet treat to bring to the shower. I mean really, what is a celebration without balloons, especially cookie balloon pops! The bright, rainbow colors just lend themselves to the joyful occasion.
The pink heart balloon smack dab in the middle was made just for the new baby girl, and since I found out (after I had readied the post)) the baby's name is Violet, the balloon on the far left is especially for her too:)

Congratulations Meaghan, on your little pot of gold at the end of the rainbow! With love and best wishes to your family of four! XO! I hope you have a speedy recovery! Wish I was next door so I could bring you a casserole:)

Cream butter and sugar. Add eggs and vanilla. Mix dry ingredients and add to butter mixture.
Mix well. Use right away or place in refrigerator.
Roll to desired thickness and cut into desired shapes (Roll them on the thicker side to make into cookie pops). Place on the cookie sheet, but leave room for the sticks. Insert stick gently, but firmly. I usually press down gently on the cookie with my left hand, while I insert the stick with my right hand. You may even want to make a small slit with a sharp, small knife to make insertion easier.
Bake on
ungreased cookie sheet at 350 degrees for 8-10 minutes* or just until
beginning to turn brown around the edges.
Let cool on the cookie sheet for about 15 minutes. Transfer to cooling rack (place spatula under the spot where the cookie and stick meet, for support, as you transfer them).

Let cool completely.
Decorate with a variety of colors of royal icing. Let dry completely.

Tie curly ribbon at the top of each stick, and curl.

*My cookies seem to take about 15-18 minutes to bake. It may be
because of their size, or my oven. Start timing on the low end because
you can always add more time...just keep an eye on your cookies to
achieve desired doneness.

If you want it thicker(to outline) add a little more sugar. If you need
it thinner (flow consistency) to "fill in," add a little bit more
water. Trial and error. Experience will help:)
I put my icing into separate bowls and add food coloring (I use AmeriColor and Wilton gel) to make a variety of colors:)
After you outline the borders of your cookies, you need to allow them to
dry before you fill them in. I usually allow at least 15 minutes. Then
you can fill them in...I icing bags. Let them dry at least an hour before adding any details. I usually
let them dry overnight after this step, just to make sure that they are
good and dry! Yep, it's time consuming, but worth it! After they are completely dry, they can be stacked (to store) or
packaged:) Hope these tips help out!

One last tip: If you are having a problem with your cookies holding
their shape, it helps a lot if you put them in the freezer on the baking
sheet for about 15 minutes before you bake them.

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About Me

Hello! Thanks for visiting my blog. Please feel free to leave a comment or just say HI. I'd love to hear from you:) Your comments are "the icing on the cake".
I enjoy living on the beautiful central coast of California and making munchies for the munchkins, and others:) Blogging offers another venue to stay connected with far-flung family and friends(and make new ones). Plus, it's fun!